Chitosan and its derivatives regulate lactic acid synthesis during milk fermentation

Kurchenko, V.; Halavach, T.; Yantsevich, A.; Shramko, M.; Alieva, L.; Evdokimov, I.; Lodygin, A.; Tikhonov, V.; Nagdalian, A.; Ali Zainy, F.M.; AL-Farga, A.; ALFaris, N.A.; Shariati, M.A.

Авторы: Kurchenko Vladimir, Halavach Tatsiana, Yantsevich Alexey, Shramko Mariya, Alieva Lyudmila, Evdokimov Ivan, Lodygin Alexey, Tikhonov Vladimir, Nagdalian Andrey, Ali Zainy Faten M., AL-Farga Ammar, ALFaris Nora Abdullah, Shariati Mohammad Ali
Журнал: FRONTIERS IN NUTRITION
Том: 11
Год издания: 2024
Номер статьи: 1441355
DOI: 10.3389/fnut.2024.1441355
Аннотация: The results of the study showed that when L. bulgaricuswas cultured in the presence of 25.4 kDa oligochitosans at concentrations of0.0025%, 0.005%, 0.0075% and 0.01%, the average rate of LA synthesis over 24hours was 11.0 × 10−3 mol/L/h, 8.7 × 10−3mol/L/h, 6.8 × 10−3mol/L/h, 5.8× 10−3mol/L/h, respectively. The 45.3 kDa oligochitosans had a similar effect,while the average rate of lactic acid synthesis in the control sample was only 3.5 × 10−3mol/L/h. Notably, 350 kDa chitosan did not affect the rate of lactic acid synthesis compared with the control sample. Interestingly, interaction ofchitosan with L. bulgaricus led to a slowdown in the synthesis of propanol, anincrease in the content of unsaturated and saturated fatty acids, and a change inthe composition and content of other secondary metabolites. The quantity of L.bulgaricus in a sample with 0.01% chitosan exceeded their content in the controlsample by more than 1,700 times. At the same chitosan concentration, thefermentation process was slowed down, increasing the shelf life of the fermentedmilk product from 5 to 17 days while maintaining a high content of L. bulgaricus(6.34 × 10(6)CFU/g).
Добавил в систему: Тихонов Владимир Евгеньевич

	ИСТИНА	Войти в систему Регистрация
	ИСТИНА ИНХС РАН
	Главная Поиск Статистика О проекте Помощь

ИСТИНА

ИСТИНА ИНХС РАН

Chitosan and its derivatives regulate lactic acid synthesis during milk fermentationстатья

Прикрепленные файлы